Chipotle Chicken and Chickpea Stuffed Heirloom Peppers
Posted By Savita
There is just one way to describe these Stuffed Peppers - Nom Nom Nom!!! And there is just one thought for this scrumptious 3-Cs stuffing, give-me-my-old-spoon and forget-I-exist-for-10-minutes!!! Yes, just 10 minutes because once I have a spoonful of this stuffing, rest just disappears.... Plus, I am so much in demand, no one will give me more than 10 minutes alone!! ha ha ha j/k
What is this 3-Cs, by-the-way??
Well, 3-Cs are Chicken, Chickpeas and Chipotle. I knoW!! mouthwatering already, right? and I haven't yet shared the recipe! And wait!! there is a 4th C too, hidden in taste, yup!! Creammmmmy...
Vishal and I both love bell peppers. Even though, as a child I hated them, today, I can't have enough bell peppers.
did I tell you, I do groceries only every fortnight? Every-time I make sure to buy some peppers. I know, I will use'em some way for sure.
This stuffed peppers recipe was taking shape in my mind for long time but every-time I thought to make'em, I never had all ingredients in-hand. Especially peppers. They simply disappear in salads, stir-fry, grilling and what not! My stuffed peppers recipe waited patiently until I bought these gorgeous purple heirloom peppers from store last week.
Heirloom and few Yellow Peppers for good color-combo and rotisserie chicken in refrigerator were enough to get me started with the recipe. These stuffed peppers are gluten free and have ton of healthy and filling ingredients to make a complete weeknight meal. Has good serving of White Meat Chicken and hearty serving of Chickpeas, plus not to forget veggies - zucchini, scallions, and cherry tomatoes. Oh!! and my favorite Bell Peppers. What will be a stuffed peppers without peppers themselves :)
So happy to share this recipe with you all.
Cheers!! & Happy Cooking!!
Ingredients
- Creamy Chipotle Chickpea Stuffing
- 1 Cup Chickpeas (cooked, 8 oz can of chickpeas, drained)
- 1 Zucchini (small diced)
- 2 Garlic (minced, 2 cloves of garlic)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil
- 1 Cup Yellow Onion (1/2 to 1 onion, about 1 cup when diced)
- 1 tbsp Chipotle in Adobo (1 chili rough diced)
- 1/2 tsp Cayenne Pepper (optional)
- 1 tsp Oregano
- 4 tbsp Cilantro (or parsley, rough chopped)
- 1 Cup Cherry Tomatoes (quatered)
- 1 Green Onion (scallion, green and white parts chopped)
- 1/2 Cup Goat Cheese
- Stuffed Peppers
- 4 Bell Pepper (red or yellow or heirloom like I did, cut in half, seeds removed)
- 1/2 Cup Mozzarella Cheese (or four cheese blend, grated)
- 1 tbsp Unsalted Butter (to grease the casserole )
- 1 lbs Chicken (rotisserie chicken, small diced)
- 1 tbsp Bruschetta Seasoning (or mix of pepper flakes and oregano to sprinkle on baked peppers.)
Directions
- 1. Slice Bell Pepper in half and clean & discard the seeds. Apply room-temp butter on a casserole, place pepper in casserole and set aside. Also set the oven to preheat at 350 F.
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2. Heat oil in a pan, add garlic and let the garlic perfume the oil (about 1 minute). -
3. Add diced onion and white plus lite greens of scallion and saute until soft, about 3 minutes. -
4. Add diced zucchini, chipotle, oregano and salt and continue cooking for 3 more minutes or until zucchini is soft yet not mushy. -
5. Add chickpeas, tomatoes, goat cheese and continue cooking for 2 minutes. Remove from heat. Mix in chopped cilantro, scallion green parts. -
6. Mix in small diced rotisserie chicken. Stuff chickpea-chicken stuffing into the pepper halves. -
7. Place in prepared baking pan. Bake in preheated oven for 30 minutes. -
8. Remove from oven, add grated cheese on top and bake again for 6 minutes.
Savita's Recipe Notes:
This recipe is naturally Gluten Free
Stuffing is good for large 4 bell peppers. Heirloom peppers were smaller in size than regular peppers. I used heirloom and large yellow peppers and had some filling leftovers. If you only using heirloom peppers, you will have filling leftovers. Stuffing is good for 4 regular large peppers.
You can also mix some cooked quinoa/rice in leftover stuffing to make delicious and creamy side salad.
I have only added goat cheese in the filling, you can add 1/2 goat cheese and 1/2 melting cheese like cheddar/mozzarella for more cohesive filling. If not using tangy goat cheese at all, serve pepper with dollop of sour cream or yogurt.
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